Clos du Joncuas 2019 Gigondas Rosé

This is a beautiful Gigondas Rosé from our organic friends at Clos du Joncuas. Pretty bright pink/orange color, aromas of raspberry, tart cherry, blood orange, peach skin and rose. Full palate with silky raspberry, peach, citrus  and mineral flavors and firm acidity, beatifully balanced and refreshing. Long finish with tart cherry, peach, earth, and citrusy acids. This gorgeous rosé is still young – it should open up nicely over the next two to three years. It's elegant and delicious now and very food-friendly – serve with grilled fish and white meats, salade nicoise, vegetarian dishes and Provençal foods. A great rosé to enjoy all year-round!

Clos du Joncuas 2016 Gigondas

(Tasted January 2023: Lovely nose, perfect balance, great finish, more structured than the 2015, hold a few more years)  80% Grenache with Mourvedre, Cinsault and Syrah, on Triassic clay/limestone soils, always farmed organically. Whole cluster fermentation in vat with 12 months aging in large old barrels. The 2016 is another beautiful Gigondas from the Clos du Joncuas, perhaps with less fat and density than the 2015 but quite elegant and more Burgundian in style. The aromas sing of black cherry liqueur, licorice, black olive and garrigue; the palate is dense and focused with blackberry, cherry, black olive, bitter chocolate and earth with nice sappy length with firm acidity. Drinking well now, decant if possible, or hold for five years, then drink until about 2035.   David Lillie

Clos du Joncuas 2018 Gigondas

Clos du Joncuas, founded in 1920 by Pierre Auguste Chastan, has always farmed with natural methods and has been officially organic since 1980. Currently run by sisters Dany and Carole Chastan, the estate's Gigondas vines are on slopes below the Dentelles de Montmirail on soils of clay with dolomite and gypsum over the limestone of the Dentelles and average 40 to 90 years old. 80% Grenache with Mourvedre, Cinsault and Syrah, whole cluster fermentation in vat with 12 months aging in large old barrels. 2018 was a difficult year in the southern Rhone as warm wet conditions in the spring led to horrible outbreaks of mildew that lowered yields. The late season weather was warm and dry however helping to produce wines with supple fruit, good freshness and a somewhat softer character making the wines lovely to drink young. The 2018 Clos du Joncuas is a bit softer and brighter than the norm  with very deep color and ripe high-toned cherry, red currant, mineral, spice and licorice aromas. The palate is elegant and fresh showing deep supple black fruit liqueur with hints of graphite, garrigue and brown spice. This is delicious now and will be fully ready within a few years, drink until 2030-2035 - a lovely wine!

Clos du Joncuas 2017 Vacqueyras La Font de Papier

From 80% Grenache with Syrah and Mourvedre, grown on gravelly limestone terraces, always farmed organically, whole-cluster fermention and aged in concrete vats. 2017 is another good vintage for the always lovely Vacqueyras from Carole and Dany Chastan at Clos du Joncuas. The nose is full of dark notes of plum, blackberry and spice, that open towards ripe raspberry and a stony minerality. The palate is quite bold and ripe, but very balanced. The core of the wine is limestone minerality; fresh blackberry, leather, raspberry, and earth surround that bright, mineral core. With air, this opens brilliantly, showing fresher and brighter, with notes of cherry and strawberry coming to the fore.  A joyful wine and highly recommended!

Clos du Joncuas 2017 Séguret La Garancière Rouge

70% Grenache and Carignan, Syrah and Mourvèdre, grown in sandy soils near Gigondas, always farmed organically, hand harvested, whole-cluster wild yeast fermentation, aged in cement vat, un-fined, unfiltered. The 2017 shows a medium garnet/black color with aromas of red currant and blackberry liqueur, plum skin, spice and black pepper. The palate shows nice density of chocolately black fruits with berry liqueur and a sappy, chalky texture, with a bit of tannin in the firm finish. Serve with a pork stew, Morrocan tagine or grilled steak.

Clos du Joncuas 2019 Côtes-du-Rhône Villages Séguret Blanc

(50% Clairette, 25% Roussanne, 25% Viognier, always organically farmed, wild yeast fermentation, aged in enamel vat) Floral dried pear, apricot, hay, thyme aromas. Ripe pear, stone, caramel, lemon on the palate. A big, ripe wine with a supple palate but with good acidity that will pair with fish stews, shellfish, pork and chicken dishes as well as full-flavored goat cheeses. Particularly ripe and epressive  in 2019, the Clos du Joncuas (Domaine la Garancière) Seguret Blanc is an outstanding value and highly recommended. David Lillie

Tue-Boeuf 2019 Vin de France Tutti Frutti Rosé (12/1)

Last January in France (remeber travel, and wine tastings?) Thierry Puzelat poured us a taste of a new Rose called "Tutti Frutti" and just said "all the varieties." The wine was sensational, complex, refreshing and quite unique - it turns out to be from a small vineyard of hundred year-old vines in the Cher valley, a field blend of Gamay, Pineau d'Aunis, Chenin, Menu Pineau and Meslier (and probably more). According to their importer "The Puzelats discovered and sourced this fruit, which is in conversion to organic farming, for the first time in the 2019 vintage. The bunches were hand-harvested and direct-pressed into vat and co-fermented spontaneously with native yeasts and without sulfur. The wine was aged for a year and bottled without fining or filtering and with minimal sulfur. The production was miniscule." Bright pale red color, aromas of crushed raspberry, pomegranate, tart cherry, rose petal; the palate is bright and clean with vibrant, tart red currant, cherry and citrus; the finish is pure berry fruit refreshment. This is beautiful pure juice to savor by itself or with some fresh garden crudités on a summer evening.... David Lillie

Villemade, Herve 2019 Vin de France Pinot Noir

Hervé's Pinot Noir is positively delicious in 2019! Crunchy red fruit on the nose, red apple skins and bing cherries, with lush plum and cherry fruit on the palate with a touch of spice and herbaceous notes. It's very "calcaire" and quite lush in this vintage, and there is a really lovely, mature Pinot character that is hiding behind the bright fruit and terroir. Though refreshing and charming now, it should develop some more weight and elegance with 1-3 years in bottle.  Eben Lillie

Bonhomme, Pierre-Olivier 2019 Vin de France Le Telquel

This "poil dur" is wagging its tail again in 2019, showing the extra ripeness of this great vintage in the Loire Valley, with juicy aromas of blackberry, rose, spice and citrus. It's Gamay with a bit of Cabernet Franc in this vintage, with an extra layer of ripeness, and nice density of bright blackberry fruit, a bit floral and spicy. Quite refreshing, even with the increased density in 2019, with good length of lush berry fruits and citrusy acids in the finish. Serve a bit cool with charcuterie, chicken and pork - just delicious!  David Lillie

Bonhomme, Pierre-Olivier 2019 Vin de France Boissiere

Pierre-Olivier Bonhomme's new Pineau D'Aunis "La Boissiere" is from a single parcel in the hamlet of the same name near the mighty River Beuvron, south of Blois. A must try for lovers of Pineau d'Aunis, the wine shows a bright red/purple color and aromas of plum, red currant, rose petal, white pepper and earth. There is firm acidity on the palate with dense, sappy strawberry and red currant fruit with citrus, floral and earthy notes. The finish is long and juicy with chalky red fruits, citrus and minerals. This is a beautiful Pineau d'Aunis that will benefit from a few years in the cellar, serve cool with charcuterie, roast chicken and pork dishes. David Lilie

Bonhomme, Pierre-Olivier 2019 Vin de France Ormeau Deux Croix Maceration

This is a beautiful almost-orange wine from Chenin Blanc grown on clay/limestone/silex soils in the "Ormeau des Deux Croix Ronne" vineyard near Monthou-sur-Bievre (Cheverny). The grapes undergo a one month maceration in amphora and vat which imparts a pale orange/bronze color and a bit of skin tannin in the finish. The wine shows complex aromas of pear and apple with hints of red fruits, citrus peel, spice and minerals. The palate shows complex flavors of apple and pear skin, dried herbs, citrus zest and minerals with firm acidity, stone, spice and citrus lingering in the finish. This will be a great food pairing for a complex fish dish, perhaps monkfish or halibut, a full-flavored ceviche and white meats in sauce.  David Lillie

Mortier 2018 Saint Nicolas de Bourgueil Graviers

A lovely Saint-Nicolas de Bourgueil from an estate doing fabulous organic vineyard work and natural low or no-sulfur vinifications; 40 year-old massale-selection vines in a parcel of gravel/clay soils, aged in cement vat and in old barrels. This is a lovely version of the Mortier "les Graviers" showing pretty, ripe blackberry and red currant aromas, with plum, violet and citrus. The palate is round and supple but with bright acidity, showing lush berry fruits that continue in the long finish with earth and citrus. Delicious now, served cool, with chicken, rabbit and pork dishes, charcuterie and mild cheeses. Age for five to eight years for a more earthy and complex experience. DL

Pépière 2014 Muscadet Sèvre et Maine Château Thébaud 1.5 L

The Domaine de la Pépière Château Thébaud "Clos des Morines" comes from old vines on a beautiful vineyard with great terroir sloping down towards the river Maine. The granite here (Granit de Château Thébaud, oddly enough) is fissured and permeable by the vine roots which have access to water during dry spells and absorb micro-nutrients along the way.  2009, 2010, 2012 and 2015 here were among the best of the vintage in Muscadet and the 2014 will stand out as perhaps the finest yet due to the perfect combination of great density and minerality with the very firm acidity of this superb year for Muscadet - those of you lucky enough to have the 2014 Pépière Clisson in your cellar understand just what a special vintage this is. From Remi Branger at Pépière: "As the wine aged we performed three bâtonnages and after three and a half years sur lie, in April 2018, we decided to bottle it. We then decided to leave it  another year in bottle before offering it for sale. For us, the 2014 Château Thébaud is a wine with a great potential for cellaring. In its youth, the wine was very austere but the prolonged élevage sur lie allowed it to develop well and it benefited further from the additional year in bottle. Recent tastings of the wine confirm to us that we made the right choice for the aging, because it has the balance we hoped for with a finish of power and tension." We're very happy to offer magnums of this superb Muscadet - although it's delicious now, 10 - 20  years of further aging will reveal something quite special.  David Lillie

Breton, Catherine et Pierre 2016 Bourgueil Clos Sénéchal

The Clos Sénéchal is a south-facing mid-slope vineyard, with soils of clay and limestone over the Turonian limestone bedrock, in organic and biodynamic farming since 1990. The vines are 35 to 50 years old, replaced slowly by massale selection. The grapes are hand-harvested into 20 kilo crates, there is a three-week alcoholic fermentation with wild yeasts, no added SO2. Two year elevage in Grenier foudres with minimal SO2 added before bottling (approx 20mg/l). This is always one of the my favorite Loire reds - the 2016 is a superb example of Clos Sénéchal from this vintage of firm acidity and dense vibrant fruit, showing a deep red/black color and aromas of ripe blackberry and cassis with earth, violet, pepper, spiced citrus and animal notes. The palate is deep and ripe with fantastic density of fruit but perfectly balanced with firm acidity and 13.5% alcohol. There is a fine-grained, intense texture with pure black fruits, earth, graphite and dark chocolate that continue in the long, focused finish. This is a wine of earth and elegance that is enjoyable in its youth, decanting advised - or hold for 5 to 8 years, then enjoy to 2040 and beyond. David Lillie

Descombes, Georges 2015 Brouilly Vieilles Vignes 1.5L (12/1)

Another lovely Brouilly Vieilles Vignes from Georges Descombes, certainly one of the best producers in Beaujolais! This needs some time to open up then shows lush blackberry/strawberry aromas with earth, violets and hints of spice. The palate is quite ripe and deep with red and black fruits tinged with citrus and spice, and a nice finish of red berries and earthy acids. Delicious now with some aeration, this should drink at it's best from 2022 - 2028+  David Lillie

Jonc Blanc 2018 Vin de France Fleur

The 2018 Jonc Blanc "Fleur" is a gorgeous and complex wine from 45% old-vine Semillon (70+ years old), Sauvignon Blanc and Sauvignon Gris from Franck and Isabelle Pascal in Bergerac, Biodynamic farming on limestone with clay and sandy soils,  vinification without additives, aging for 18 months on the lees in cuve inox, bottled with a small addition of SO2, 20mg/l total. The 2018 Fleur is a lovely wine showing floral aromas of ripe citrus, melon and pear; the palate is ripe, supple and refreshing with ripe white fruits, quite generous and backed with firm acidity and saline/mineral flavors in the very long finish. Far from the typical varietal Sauvignon, this is a rich complex white of great character that willl acccompany cheeses and white meats and is a delicious aperitif. David Lillie

Jonc Blanc 2018 Vin de France Fruit

The delicious 2018 Jonc Blanc "Fruit" is a bland of 35% Cabernet Sauvignon  and 65% Merlot from a parcel on limestone of Castillon in biodynamic farming with legumes, cereals and pollinators between the vnes. There is a cool pre-fermentation maceration, then fermentation with wild yeasts for 30 days, followed by 18 months in cuve and old foudre, bottled unfined, unfiltered with zero added SO2. Pure Juice!. The wine shows lovely aromas of black raspberry, cassis and plum with earth and violet, the palate is full and supple with bright acidity and mineral flavors under the vibrant fruit. This is simply delicious and a great value - serve cool and enjoy over the next three years with charcuterie, burgers, grilled chicken and pork. David Lillie

Jonc Blanc 2018 Vin de France Racine

Isabelle and Franck Pascal make this beautiful natural wine (formerly known as "Classik") from Cabernet and Merlot grown on their Biodynamic estate near Felines, in Bergerac. The wine is aged sur-lie 12 months in barrel, and is bottled without filtration or added sulfur. The color is a dark red/black; the wine shows bright, vivid aromas of ripe cassis and boysenberry liqueur with earth, musk, violet and graphite. The palate is lush, ripe and vibrant with blackberry, cassis, prune, chocolate, earth, stone and licorice lifted by firm, cool acidity that continues in the long, bright and sapid finish. Wow, delicious! Serve with grilled pork or beef, a daube Provençal, strong cheeses and charcuterie or cellar for 5 to 8 years. David Lillie

Jonc Blanc 2018 Vin de France Pure M Malbec

The 2018 Pure M is a beautiful natural wine with zero added SO2, 100% Malbec from a small parcel in biodynamic farming on "Calcaires a Asteries" typical of the plateau of Saint-Emilion. Two year élevage in 1200 liter Taransaud foudre without fining, filtration or SO2, 1600 bottles produced.  The wine shows complex, pure, lush aromas of cassis, blackberry and prune with hints of tobacco, spice and earth. The palate is silky and bright with ripe cassis, blackberry and blueberry fruit backed by refreshing acidity. Mineral and ripe berry fruit flavors linger in the long finish.  Serve this cool with any grilled meats, and it's balanced enough for veggies and lighter meat dishes as well. Just delicious and highly recommended! David Lillie

Jonc Blanc 2018 Vin de France Pure T Merlot

The superb 2018 Jonc Blanc Pure T is 100% Merlot grown in a terroir of green clay on powdery limestone and fossilized oyster shells, élevage in 1200 liter Taransaud foudre for two years, bottled with no fining or filtration with zero added SO2. Pure Juice. Fabulous balance between richness, concentration and freshness, with the limestone soil bringing saline flavors. The color is a deep black with very floral aromas of cassis and blackberry. The palate is dense, deep and chocolately but still bright and balanced with terrific length. Beautiful wine! David Lillie

Jonc Blanc 2019 Vin de France Bulle Rosé

 Isabelle and Franck Pascal make outstanding and expressive natural wines from their biodynamically farmed vineyards in Bergerac, and this lively sparkling rosé is a great example of their precise, low-intervention winemaking.  This delicate pét-nat is made with mostly Cabernet Sauvignon (70%) and a smaller portion of  Sémillon (30%), and shows a lovely pink-orange color in the glass. The mousse is very delicate, and on the nose, raspberry, peach, tea, and crushed strawberries are evident, while citrus, melon, and strawberry come to the fore on the slightly off-dry palate. The delicate bubbles make this an outstanding candidate for before-dinner drinking, or a fun pairing with appetizers or Asian cuisines. It's intriguingly delicious, with zero additives!

Barth, Laurent 2018 Alsace Racines Métisses

Laurent Barth's 2018 "Racines Metisses" is a delightful blend of many grape  varieties from his tiny organic estate in Bennwihr. Always around 50% Pinot Auxerrois (fermented separately), with Muscat, Pinot Gris, Gewurztraminer, and a touch of Riesling. The idea here is to make a wine that is easy to drink, says Laurent, and he nails it! The wine shows bright citrus, lime-flower, white fruits and Riesling aromas -  there's a subtle touch of spice on the palate, with silky white fruits, citrus and floral notes, with a crystalline minerality in the finish, thanks to the granite soils.  Delicious!  Eben Lillie

Barth, Laurent 2018 Alsace Pinot D'Alsace

Laurent Barth makes beautifully balanced Alsatian wines from his tiny organic estate in Bennwhir, near Colmar. The 2018 Pinot d'Alsace (Pinot Auxerrois with a bit of Pinot Noir) is a lovely aperitif and a perfect wine for many fish and chicken dishes. Showing pretty aromas of pear, green apple, almond and lime-flower with citrus, pear, almond, honeysuckle and herbal flavors on the palate - really pretty, round and balanced  with minerals and white fruits in the  supple finish - this is a great value and a good introduction to the beautiful wines of Laurent Barth. David Lillie

Barth, Laurent 2017 Alsace Riesling Rebgarten VV

From old vines in a south facing vineyard of sandy granite soils in Bennwihr, Laurent Barth produced this superb dry Riesling that shows a bright pale gold color, with ripe floral aromas of pear, almond, citrus and spice. The palate however, while rich, shows a light, dry character, very mineral and with firm acidity. Green apple, citrus peel, almond and stone flavors linger in the long, nicely balanced finish. This is a lovely dry Riesling to pair with a wide variety of fish and white meat dishes, highly recommended! David Lillie

Chateau Rocher Corbin 2015 Montagne St Emilion

Produced by Philippe Durand from 10.5 hectares of stunning, clover covered vineyards on the western slope of Mont Calon in Montagne. Vine age ranges, with most being an average of 45 years, though 15% are 80 years old and there are some Merlot vines that were planted 150 years ago. Strict berry picking is done to remove all withering grapes. Fermentation is done naturally, mostly in cement. The wine is aged for 12-14 months in 50% new oak.  Black-red color in the glass. On the nose the wine shows squashed blackberry, pine needles, black tea, graphite. A real pleasure aroma-wise. The palate has black plum, black cherry, and long finish of bitter espresso that ends with a quick shift to a softer flavor of dark chocolate. Firm tannin and medium acidity. Such a great bottle to drink - random encounter that proved to be delicious. Should drink well over the next decade. David Hatzopoulos

Lamy, Hubert 2018 St Aubin 1er Cru Clos du Meix

It's not news that I have a weakness for the wines of Olivier Lamy. I seek them out wherever I go, they are always a joy to drink and I'm always excited to taste the new vintage. It makes me happy to report that the 2018 "Clos du Meix" is outstanding. Only the nose really belies the warmth and ripeness of the vintage, hinting more at yellow apple rather than green, with lime and Juicy Fruit gum at the edges. On the palate, the wine is open but taut in the way we have come to expect of this estate. There is great focus, with more sweet lime and stone chalky notes. The finish is detailed and precise, reminiscent of a first-rate Puget Sound oyster. Excellent wine. Sam Ehrlich

Guillot-Broux 2018 Coteaux Bourguignons Rouge

The appellation "Coteaux Bourguignons" covers a lot of ground and can be made up any number of Burgundy's varieties. In this case, it's a fifty/fifty blend of Pinot Noir and Gamay made from organically farmed purchased fruit. This is a lovely juicy quaffer, brimming with pure wild strawberry fruit and while I don't have the specs on the percentage of whole bunches, I'd bet that it's high given the amount of cedar and spice notes. Made and priced for drinking every day. Scoop it up before it's gone. Sam Ehrlich

Louis Chenu 2018 Savigny-Les-Beaune Vieilles Vignes

Was $35.99

The wines of Louis Chenu have received a good deal of very positive press recently and opening a bottle of the '18 Savigny "Vieilles Vignes," it is not hard to see why. The domaine dates from 1914 but the Chenu sisters who run the domaine together have made considerable strides in the vineyards. The farming is certified organic and the winemaking very classic - destemmed, short cold-maceration and minimal new oak. The result is classic Savigny, assembled from five parcels, with red cherry, rhubarb, allspice and lovely mineral structure. The wine is poised, precise and very tasty now but this will certainly improve with a few years in bottle. I also want to give the sisters credit for my favorite winery website that I've seen in a while (check it out here http://www.louischenu.com/us/apropos-1.htm)   Sam Ehrlich

Trapet 2018 Gevrey-Chambertin

Gevrey is the only village in the Cote D'Or where the village-level vines fall east of the famous D974 that runs the length of the region. Anywhere else these vines would be Bourgogne-level. Trapet's village Gevrey all comes from vineyards above the road, scattered just below or even among some of the best-known sites in Burgundy. Some of the vines here are 100 years old.

Vilmart & Cie. NV Champagne Brut 1er cru Cuvée Rubis Rosé (17 Base)

90% Pinot Noir, 10% Chardonnay, with 15% Pinot Noir vin rouge. Aged for 10 months in foudre. No malolactic fermentation. Base 2017 with reserve wines from 2016 and 2015. Rubis has a dark salmon robe and fine bead. The nose offers aromas of peach skin, wild strawberry, and blood orange oil. The palate is sinuous and nervy (relative to Vilmart’s ample house  style) with wild strawberry, crushed herbs, and a creamy orange curd note on a long mouthwatering, juicy finish. There’s a pebbly mineral core beneath the ripe red fruit and great detail and coolness overall and this should age smartly for the next decade. This has fine verve and snap and each sip beckons for another. Highly recommended. John McIlwain

English Whisky Co. Single Malt Whisky 'Classic' 750 ml

Scotland seems gets all the credit for great whiskey these days, but these days, much of the barley used its coming from England. The English Whiskey Co. Established the St. George's Distillery in 2006, 100 years after the last English distillery had closed, and now the oldest in the country. Their grain and water is all locally sourced, and their casks are aged on site, and bottled without coloring or chill-filtration (something that cannot be said for most Scotch whiskies). On the nose are notes of sweet vanilla bean, cinnamon, toasted cereal, fresh herbs, and roasted nuts. The palate has a medium-weight with notes of honey-drizzled pear, salty caramel, and toffee coated peanuts. A lovely single-malt for sipping over ice, for those who aren't a fan of too much peat. Michelle DeWyngaert 

Pedro Parra y Familia 2018 Chile Valle del Itata Imaginador Cinsault

Pedro Parra is champion of terroir. After getting a PhD in the subject and consulting for some of biggest names in wine-making worldwide, he began this project with his family in their homeland, Itata, Chile.  The 'Imaginador' is a unique Cinsault from 70-80 year old head-trained vines, but because of the more than 200 year history of this vineyard, there are smatterings of Muscat, Semillon, Carignan, and País planted throughout that make their way into the blend. Pedro purposefully sought out pockets of granite for the vineyards he works with because of the structure it gives to the wines. The grapes are aged in stainless steel and cement tanks for one year, then rest for eight months in bottle before release. Notes of black cherry, sage, raspberry puree, and dark, crushed rocks on the nose, and on the palate are gentle, barely there tannins with great concentration of flavor. Michelle DeWyngaert

The Street Pumas Rum 1 Liter

The Street Pumas line was created by PM Spirits for great value, solidly made without any additives or colorings. This is their classic white rum distilled by "Alcoholes del Istmo” in Panama from local molasses, it is then brought to Jerez and bottled at 42%ABV, where it gets this kickass label by Steve Orlando. Clean, fresh, tropical notes, well-balanced on the palate. This is perfect for mixing in cocktails or just a splash of soda!

Boukman Botanical Rum Haiti 45%

Boukman is a classic Haitian 'clairin trempè' or spiced rhum honoring the great Dutty Boukman who led the enslaved people of Haiti to freedom in 1791. The base is fresh sugar cane juice from two of the best sites in Haiti, Croix des Bouquets and Cap Haïtien. It is fermented with indigenous yeasts, distilled and then blended with seven botanicals, many native to the island, making this a true expression of Haitian terroir. There is no sugar added, but the addition of whole and extracted vanilla, clove, and cinnamon give it a warm, sweet spice on the finish. If you notice the stain on the front label, that's there, as Voodoo tradition dictates, to ward off evil spirits. This may be a part of why I enjoy it so much in hot toddies when I'm feeling under the weather, but this is also delicious on its own as a digestif. Michelle DeWyngaert

Casa San Matias 'Tahona' Reposado Tequila 750

Casa San Matias is one of the oldest distilleries in Mexico, and this release is a harkening back to a very traditional practice of crushing the agave with  their 100 year-old Tahona, basalt stone. The Weber Blue agave juice is then fermented in pine vats and then distilled twice in copper pots. The reposado is aged for three months before bottling.

Doc Herson's Green Absinthe 375ml

New York City based distillery, Doc Herson's, crafts this delightful little absinthe, entirely from scratch. They distill their own neutral spirit from malted barley, then use a pot-still for a second distillation with a variety of herbs/botanicals like fennel, green anise, and grand wormwood. As there are no artificial colors or additives to any of their spirits, this green absinthe gets its color from a final maceration with fresh mint.

Cameron 2018 Dundee Hills Pinot Noir

The 2018 Dundee Hills bottling is a 100% Pinot Noir from a blend of two of the Cameron vineyards; Abbey Ridge and Clos Electrique, both farmed organically, and with no irrigation. This year was a bit warmer for the Willamette Valley than previous vintages, and as such the wine has a darker color with a fuller body and silky tannins. The winemakers describe this wine as having  "a big voluptuous mouth with Amarone  flavors that make for a great one night stand. " Sounds decadent!

Cameron 2017 Willamette Valley Pinot Noir Abbey Ridge

The Abbey Ridge Vineyard sits at one of the highest elevations in the Dundee Hills at ~600ft. These 40+ year-old vines are farmed organically and without irrigation; relying instead on cover crops to maintain the moisture/health of the soil. 2017 was a very successful and classic vintage for Oregon with no disease pressure. The winemakers describe this wine as having both rose petal and red fruit aromas as well as more savory notes of salumi, black pepper, and olive.

Cameron 2018 Dundee Hills Clos Electrique Rouge

Inspired by the great wines of Burgundy, the winemaker of Cameron Winery uses traditional techniques both in the cellar and the vineyard for this Pinot Noir. The vineyard was originally planted in 1984 with old Burgundy clones on their own rootstock, and has consistently been organically farmed without irrigation. This is one of the warmest sites in the Red Hills in Dundee, and this vintage created the " deepest, darkest, purplest Pinot ever from Cameron."

Cameron 2018 Dundee Hills Clos Electrique Blanc

Clos Electrique is the organic and dry-farmed  estate vineyard for Cameron Winery. As one of the warmer sites in the Red Hills of Dundee, the grapes are picked earlier to maintain a balance of ripeness and acidity. For their Chardonnay from this vineyard, the wines are meant to emulate the richness of Meursault. This vintage is described by the winemakers with notes of "notes of honeysuckle, creme Anglaise, lemon curd, marzipan and orange blossom.  The palate mirrors the nose along with unctuous mouth feel resulting from 2 years contact with the yeast lies prior to bottling."

Cameron 2019 Dundee Hills Giuliano Bianco

The 'Giuliano' is the Cameron Winery ode to the great white wines of North-Eastern Italy, which shares many similarities with the terroir of Dundee Hills. This bottling is a blend of Auxerrois, Friuliano, Muscato, Pinot Blanco, and Pinot Grigio from the Abbey Ridge and Clos Electrique vineyards. The folks at Cameron tell us this year the wine "expresses notes of white peaches, marzipan, roses, quince, and a hint of  earth and sea air.  It has luscious, round, rich, viscous mouth filling flavors of lemon pâte de fruit, tangerine zest, and a touch of sea salt. " Can't wait to try it myself!

Eyrie Vineyards 2016 Willamette Valley Roland Green Pinot Noir

Drinking a Pinot Noir from Eyrie Vineyards is all the proof you need that these wines of the Willamette Valley deserve a place on the world's list of the most expressive and age-worthy wines. This single vineyard bottling from Roland Green stuck out the most to me in a tasting of five different Eyrie Pinots for its intense and captivating aromas. The Roland Green vineyard is positioned at about 550ft elevation planted over 30 years ago on rich volcanic soils, and like all their vineyards, the vines are own-rooted, non-irrigated, and certified organic. The nose is a powerful blend of ripe red and black cherry, tree bark and damp moss, a bit of salt and on returning to the wine, a touch of something smoky, like peat. The palate is concentrated with flavor and acidity. A beautiful wine that I cannot wait to revisit! Michelle DeWyngaert 

Day Wines 2019 Willamette Valley Vin de Days

Such a great value from the Willamette Valley! Made to resemble a classic Alsatian edelzwicker, or field blend, it brings together fruit from six different vineyards and five different grapes: Pinot Blanc, Müller-Thurgau, Riesling, Pinot Gris, and Muscat. The grapes are pressed and fermented in stainless steel with native yeasts, and then malolactic is blocked to maintain the bright zippiness of the wine before being cold-stabilized and filtered. Floral, fresh, easy-drinking for any occasion! Michelle DeWyngaert

Maloof 2019 Dundee Hills AVA Beckenridge Vnyd - Gewurztrami

This is a deeply colored 100% Gewurztraminer from the Beckenridge Vineyard in the Dundee Hills. The grapes are destemmed and crushed, but remain on the skins for 20 days, with daily punchdowns to extract all that delicious aroma and texture. The juice is then pressed into neutral barrels and kept on the lees for 10 months. We have not yet had the pleasure of opening one of these beautiful bottles, as their small batches make it tough to get a sample, but the winemakers describe this wine with notes of "black tea, rose petals, and sea salt. "

Bodegas Cota 45 2016 Agostado Cortado

Ramiro Ibanez is making very exciting wines in Sanlucar de Barrameda. This is his oxidative white wine, made with the ancient varieties Perruno (from Trebujena)  and Uva Rey and a small amount of Palomino Fino (from Arcos de la Frontera). Compare it to Palo Cortado sherries, but this is unfortified and the balance between biological and oxidative aging is a product of terroir in the bodega (cellar) and in the pago (vineyards). First, the hand harvested grapes are dried in the sun (this process, the aoleo, is traditional in Jerez but increasingly uncommon) then fermented with indigenous yeasts and pressed whole cluster into  very old 500L Botas. There, the wine rested for 26 months, four of them under flor. The resultant wine is full-bodied and oxidative in character, with aromas of salt, earth, white flowers, melon, citrus, and butter pastry. The palate is structured and intense, alive and powerful, showing a deep and intensely saline earthiness coupled to bright white floral notes, sweet spice, bright citrus and melon. This is the sort of wine that lingers vividly on the palate for minutes, transforming in expected and unexpected (but thoroughly pleasant) directions. As good with crackers, nuts and cheeses as it was with turkey this thanksgiving. Uniquely memorable and satisfying, I am in awe. Ben Fletcher

Bodegas Cota 45 2018 Ube de Uberrima Miraflores

Cota 45 is an exciting project of still  wines from near Jerez. This, the Paganilla, is an unfortified white wine of Palomino Fino, aged under flor. A beautiful, slightly oxidative wine that expresses the bleached white soils and heat of Southern Spain: this shows notes of seashell, yellow apple, citrus, and bright, chalky minerality. A perfect accompaniment for anchovies, olives or other briny bright bites, this is also beautiful on its own. Ben Fletcher

Cantine Astroni 2018 Colle Rotondella Piedirosso

I love Piedirosso, and this one from Cantine Astroni is partly why. Completely influenced by the volcanic origins of Campi Flegri's soil in Campania, the aromatics and flavors are expressive and fresh. Grapes are picked by hand from Guyot trained vines in late October, before beggining a natural fermentation, destined to last two weeks in stainless steel. Before release, the wine is aged on the lees for 4 additional months in stainless and then in bottle. A complex nose is built around a lovely aroma of strawberry and blueberry fruits. All around this, there are hints of mint, orange peel, and loamy, smoky earth. On the palate, the fruit is darker, with blackberry and black cherry. There are notes of crushed dark stones, which grow on the finish, extending into a long, pure thread of graphite. A little tannic form, but nothing grippy. A delicious Piedirosso - drinking so well now. David Hatzopoulos

Cantina del Glicine 2015 Barbaresco Vignesparse

Glicine is a small winery, run on traditional lines – aging in large Slavonian oak, long fermentations. The farming is organic (but not certified), They produce two single-vineyard wines, from Cura and Marcorino; the Vignesparse (“scattered vines”) is a blend of fruit in the classic manner, from Gallina, Serraboella, and Serracapelli – offering, by historical characterization: finesse (Gallina), structure (Serraboella), and fruit (Serracapelli) – thus obtaining a balance of elements and complexity that a single-vineyard might not deliver.

Like many 2015s, the Vignesparse has some muscle and depth, but it’s a wine that floats. I tasted it right on opening (without decanting) and was immediately happy, but it continued to open and improve over the next two days until it really hit a sweet spot. Aromatically classic, with rose, balsalm, red fruit and foresty elements; fine tannins softened considerably with air, making for an elegant and weightless wine, with great persistence on the palate. A real treat now, especially with a decent amount of time in a decanter, but this will continue to develop over the next few years. And yes, a hell of a deal! Jamie Wolff

Picariello 2019 Greco di Tufo

The 2019 Greco di Tufo is produced from 100% organically farmed Greco, vines planted in the 90s. Volcanic soils of clay, limestone and sandstone. Harvest takes place by hand in late October. Low temperature natural fermentation in stainless, before 8 additional months aging in stainless, on the lees. Bottle aging for an additional 3 months before release. No fining, no filtration. The wine is only slightly darker in the glass than the Fiano Irpinia is, but expression-wise it is much more savory. The wine displays aromas of newly peeled yellow and orange citrus skins, with accents of clove, white pepper, smoke and salt. On the palate, there are flavors of tangerine, garden herbs, and dried papaya. In my mind, this is the perfect cold weather white. A little spicy, with a little warmth in fruit, but bright with medium acidity and engaging with a whisper of tannin. David Hatzopoulos

Muthenthaler, Martin 2017 Wachau Gruner Veltliner Spitzer Graben

Martin Muthenthaler has been experimenting with selection and vine age with his Gruner Veltliners, and over time has developed a preference for blending fruit from younger and older vines. In this case, the Spitzer-Graben is a blend from 30 year old and 10 year old vines, selected from his parcels in the Bruck, Schön & Viessling vineyards. A subtle yet impressive entry-level Gruner from this up and coming Wachau estate. Mint and herbs on the palate, with medium weight and delicate, stony finish.   -EL

Muthenthaler, Martin 2017 Wachau Gruner Veltliner Vergelt's Gott

Several years ago, Martin had the misfortune of a really bad harvest, and only had enough grapes to make one Gruner Veltliner bottling. He had to blend older and younger fruit from the Bruck and Schön vineyards, and out of necessity came a revelation that he really liked the balance and complexity of the wine. Vergelt's Gott (directly translated as God's reward, but generally used as a form of 'thank you') is the name Muthenthaler gave the wine, and he has continued to produce a bottling under this name ever since. The 2017 is a blend from 20 and 40 year old vines, fermented in a combination of 1 new and 2 old, large Austrian barrels, and aged in old Austrian barrels. The wine goes through malo-lactic fermentation. This is the kind of Gruner that is clearly on another level, and does more than most young Gruners I've tasted to make a convincing argument that Gruner Veltliner is truly capable of producing exquisite and high quality white wine, as many die-hard fans of Austrian wines already know well. The palate is constantly evolving, and there is a delightfully LONG finish. A compelling wine!  -EL 

Muthenthaler, Martin 2017 Wachau Riesling Ried Bruck

Martin Muthenthaler is part of the small cadre of winemakers in the Wachau that are eschewing the Vinea Wachau system to focus on organic farming and wines that shy away from the lush (and at sometimes Baroque) style that made the valley internationally famous. Winemakers like Peter Veyder-Malberg, Andreas & Maria Harm, and Martin Muthenthaler have been painstakingly tending to these legendary (often terraced) vineyards with a new vision: to preserve historical terroir and care for the land through bio farming, producing vibrant wines of place, unencumbered by having to adhere to a style profile dictated by the Vinea. Martin once worked as a mechanic and truck driver for what is now called Domäne Wachau. In 2006 he took control of his family's ~3 hectares of vines in the Spitzer Graben, the coolest part of the Wachau valley. Here he's been able to rehab the terraces and through meticulous handwork, has converted to organic farming. The Bruck vineyard is S/SW in orientation, with steep, stone terraces rising to up to 480 m in elevation with orthogneiss/schist/granite soils, vines in Martin's parcels are about 50 years old. Fermentation is spontaneous with wild yeasts, and all aging is in stainless tank with long lees contact (8 months). Electric green strawberries and peach blossoms flood the nose, the palate has a balance between crystalline acidity and a concentrated density with tangy lemon and just ripe stone fruits; a beautiful representation of Bruck! Cari Bernard

Hager, Matthias 2017 Kamptal Grüner Veltliner Seeberg

Matthias Hager has been making wine on 13 hectares around the village of Mollands in the Kamptal for about 15 years, started converting his vines to biodynamics in 2005, and has been Demeter certified Biodynamic since 2008. Seeberg is a south-facing vineyard in the Kamptal (west of Zöbing), with warmer days followed by a cooling influence from the forest to the north, soils here are a mix of sand, clay, and slate. Harvest is by hand, grapes ferment spontaneously and the wine ages in old oak barrels. Concentrated and dense palate with notes of Fuji apple, nectarine, mango, beeswax, honeysuckle, and apricot; effusive and bright, lovely ripe fruit balanced by acidity, this Grüner drinks almost like a Riesling! Incredibly enjoyable now, this wine has the stuffing to last at least 5-10 years in your cellar. Cari Bernard

Hager, Matthias 2018 Niederösterreich Riesling Terassen

From clay and loess soils in the Kamptal, this is a charming and pitch-perfect dry Riesling. Nice density, 3-4 g RS, very pretty, with a chalky, mineral finish. Terrassen is the name Matthias gives to this blend from different sites, with vines of an average age of 25 years. The density is ideal, and it's truly a great value, considering Matthias' fantastic farming and the pedigree of the region. -EL

Preisinger, Claus 2019 Burgenland Blaufrankisch Kalkstein

Claus Preisinger's winery is right outside the tiny town of Gols, on the northeast corner of the Neusiedlersee. Biodynamic since 2008.  The name 'Kalkstein' is in reference to the shell limestone soils found in the vineyards where the Blaufränkisch grows. Average vine age is 30-years-old, grapes are hand-harvested, and spontaneously ferment in stainless tank followed by aging sur lie in used large wooden barrel for six months before being bottled with low amounts of sulfur. True to form, his Blaufränkisch shows bright minerality and great texture through the layers of juicy plum, black raspberry, and savory herbs. The newly arived 2019 is delicious and vibrant, with dark fruit and light-medium body. People speak about drinkability, and we don't like to overuse the term, but it couldn't be more apt to describe this lovely red.

Preisinger, Claus 2017 Burgenland Heideboden Red

50% Rotburger, 40% Blaufrankisch, 10% Merlot fermented in open-top stainless steel tanks and then aged for 14 months in neutral French barrels. This is certainly the darker and more sumptuous of the few Preisinger reds we have in stock, delivering black fruit, pepper, and an elegant finish. I'm not exactly a fan of Rotburger (Zweigelt) dominant wines, but the Blaufrankisch and small percentage of Merlot do the wine a great service in rounding out the rough and crunchy, reductive character of the Rotburger. Medium-full body, perfect for winter meals.  -EL

Preisinger, Claus 2017 Burgenland Kalkundkiesel Red

A blend of Pinot Noir and Blaufränkisch from 50 year old vines, biodynamically grown on a mix of chalk limestone (kalk) and gravel (kiesel); stony on the nose, and just slightly reductive upon opening, fresh red and black plums and juicy strawberry flood the palate with a whisper of delicate tannin on finish. Unfined, unfiltered, no sulfur added, this is a fantastic wine to pair with wild mushroom risotto, roasted chicken and potatoes, Wiener schnitzel, any sort of vegetable gratin!  Cari Bernard